Apple Cider Braised Pork Shoulder Recipe
This Apple Cider Braised Pork Shoulder is a comforting and flavorful dish featuring tender pork slowly cooked in a savory apple cider and chicken broth mixture. Aromatic herbs, garlic, onions, and tart apples enhance the dish, making it perfect for a hearty dinner.
- Prep Time: 20 minutes
- Cook Time: 3 hours 45 minutes
- Total Time: 4 hours 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Pork and Seasoning
- 4-5 lb pork shoulder roast or Boston butt roast
- 2 tablespoons neutral oil
- Kosher salt to taste
- Freshly cracked black pepper to taste
Braising Liquid
- 2 cups fresh apple cider
- 2 cups chicken stock or broth
- 2 tablespoons Dijon mustard
- 1 tablespoon dehydrated minced onion
Aromatics and Vegetables
- 1 head of garlic, top sliced off opposite of the root end
- 3 rosemary sprigs
- 4 thyme sprigs
- 1 red onion, cut into thick slices
- 2 firm and slightly tart apples, peeled and cut into wedges
Instructions
- Preheat oven. Preheat your oven to 325 degrees Fahrenheit to prepare for the braising process.
- Prepare the pork. Trim excess fat from the pork shoulder if necessary. Cut into 4 large pieces or leave whole if bone-in. Pat dry and season generously with kosher salt and freshly cracked black pepper on all sides.
- Sear the pork. Heat neutral oil in a large Dutch oven over medium-high heat. Once hot, sear the pork pieces in a single layer, browning each side for 4-5 minutes until deeply browned. Work in batches if needed to avoid overcrowding.
- Prepare braising liquid. While searing, whisk together fresh apple cider, chicken stock or broth, Dijon mustard, and dehydrated minced onion in a bowl. Tie rosemary and thyme together with kitchen twine.
- Begin braising. Pour the braising liquid into the Dutch oven over the browned pork. Arrange the herb bundle and garlic head in the pot. Cover the pot and place it in the preheated oven.
- Braise the pork. Cook for 3 hours total, flipping the pork halfway through the cooking time. Start checking for tenderness at 2 and a half hours if the pork is boneless. The pork should be just shy of fork tender when done.
- Add apples and onions. Remove the pot briefly from the oven. Arrange the red onion slices and apple wedges around the pork. Cover and return to the oven for an additional 30-45 minutes until the pork is very tender.
- Rest and serve. Remove pork from the oven and let it rest in the braising liquid for 30 minutes to absorb flavors. Squeeze roasted garlic cloves out of their husk into the broth or directly onto the pork. Season the braising liquid with salt and pepper to taste. Serve spooning the flavorful juices over the pork, apples, and onions.
Notes
- Use fresh apple cider, not apple cider vinegar, for the best flavor balance in the braising liquid.
- Searing the pork well develops deeper flavors and texture.
- Adjust seasoning at the end as braising liquids reduce and intensify.
- Boneless pork shoulder will tenderize slightly faster than bone-in; begin tenderness checks at 2 hours 30 minutes.
- Roasted garlic can be mashed and spread on the pork for extra flavor.
- If a Dutch oven is unavailable, use a deep oven-safe pot with a tight-fitting lid.
